| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed line hand sink used to fill squirt bottle with water for use with food at grill. CDI - EHS directed employee to obtain water from food prep sink and discard water obtained from hand sink. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicer stored as clean with dried food residue present. CDI - dicer returned to dish area for cleaning. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed beef and cheese filling cooling overnight in walk in cooler still at 44f during inspection today. CDI - filling discarded. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed various opened in use commercially prepared TCS foods in line cooler with no open date marking including hummus, liquid egg, egg white, and more. CDI - items discarded as open date not known. Observed buttermilk used for chicken breading with chicken residue present and tempura used to bread raw fish with fish residue present both in line reach in cooler with no date marking. CDI- both discarded as their prep date unknown.
REPEAT |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed various spray bottles of chemicals hanging at line and present in back area near sink with no identification. CDI - PIC applied labels or discarded. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed container of beef/cheese filling which had been tightly wrapped and placed into WIC with another container on top blocking air flow while cooling overnight. Item did not meet cooling temperature parameters (see #20). CDI - discarded. When cooling food, use methods that allow air flow. Do not wrap/cover food while cooling or stack other items on top which block air flow. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in back area near sink and also at beverage station near service line. Contact PCO for service.
6-202.15 Protect outer openings of establishment from insect or rodent entry. Upon entry, observed large roll up door open to dining room with fly prevention fan turned off. Fan observed to be turned on later in inspection. When using the roll up doors or windows, ensure insect prevention devices are turned on and in use. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored on floor and on rack less that’s 6 inches from floor in bar area. Store food at least 6 inches off of floor to prevent contamination. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed line cook with no hair restraint wearing bracelet on wrist while preparing food.
2-401.13 Use of Bandages, Finger Cot, or Finger Stalls. Observed employee with blue bandage on finger not covered with glove. Cover bandages on hands or wrists with gloves. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet soiled wiping cloths present on equipment surfaces in back of house not placed into sanitizer solution between uses. Once a wiping cloth has been used, place it into sanitizer solution if it will be used again or remove it to soiled linen receptacle. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados placed into service line flip top for use with stickers still present indicating items have not been washed. Wash all produce not received in ready to eat form prior to use. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage. Observed ice scoop stored in blue holster in accumulated foul standing water. Holster does not have drainage. Do not store ice scoop in holster holding unclean water.
Observed ice paddle stored laying on top of ice machine under/in contact with unclean floor rug. PIC removed rug and returned paddle to dish area for cleaning. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean pans stored stacked immediately adjacent to back of house hand sink. Hand sink does not have splash guard and pans are in splash zone when washing hands. Either relocate clean utensils/utensil rack away from the hand sink or place a splash barrier on the sink to prevent potential contamination. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed dicer block damaged/missing pieces. Observed split/damaged gaskets on front line cooler units. Repair/replace.
REPEAT |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items including purse, keys, employee beverage stored mixed with restaurant food items in kitchen. Separate employee items from restaurant items and store in designated location. |